Greek Orzo Salad

By BClover

Ingredients

• 1 cup uncooked orzo pasta
• 6 teaspoons olive or canola oil, divided
• 1 medium red onion, finely chopped
• 1/2 cup minced fresh parsley
• 1/3 cup red wine vinegar or cider vinegar
• 1-1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/8 teaspoon pepper
• 2 large tomatoes, seeded and chopped
• 1 medium cucumber, peeled, seeded and chopped
• 12 pitted ripe or Greek olives, halved
• 1/2 cup crumbled feta cheese

Preparation

Step 1

Cook orzo according to package directions; drain. Place orzo in ice water for 2 minutes, and drain, Put orzo in a serv¬ing bowl, toss orzo with 2 teaspoons oil. In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pep¬per and remaining oil; pour over orzo and toss to coat. Gently stir in tomatoes, cucumber, olives and cheese. Serve Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 120 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 498 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.